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Togorok

Lager conditioning?

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So I am attempting my first lager using lager yeast. The batch is in the lbk in my wine cooler right now fermenting at 55 degrees. Now my question is after I bottle do I need to condition these beers at that same 55 degrees or should I leave them out at room temperature?

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cold crash for a couple of days, bottle, condition @ room temp.  Then cold condition

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+1 to what haerbob3 said, carbonate at room temp for a few weeks, then condition in the fridge.

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With dry lager yeast I have used this schedule with great success:

- ferment 1.5 weeks at 52 degrees

- D-rest for .5 week

- bottle and carb at 52 degrees for two to three weeks (use plastic bottles so you can squeeze them to see how hard they are)

- store at room temp or cold store if you like - honestly I've done both ways and cannot tell any difference. 

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